For 12 people, you will need:
How long does it take?
Preparation Resting Cooking Start to finish 33 min. 2 hours 1 hour 3 hours 33 min. Preservation:
Creams with espumas do not keep.
At what time? When will I finish if I start the recipe at a certain time? When should I start for the recipe to be ready at a certain time? Work this out...
Step by step recipe
This recipe in GIF
Stage 1 -
Pour 750 ml
, 30 ml Brandy (Cognac or Armagnac) and 30 ml Port into a pan on low heat. Add 4.5 g
, 1.5 g
, 3 pinches
"Quatre-épices" spice blend
and 375 g raw foie gras cut into pieces.
Heat gently until the foie gras has completely melted.
Stage 2 -
Stage 3 -
Strain the resulting liquid through a
. Clean the pan and pour the liquid back into it.
Stage 4 -
and beat thoroughly to mix well.
Stage 5 -
Blend again briefly if necessary.
Preheat the oven to 110°C (240°F).
Stage 6 -
Stage 7 -
As soon as the creams are cooked, remove from the oven and leave to cool to room temperature, then refrigerate for at least 2 hours.
The preparation and cooking to this stage can be done in advance, even 1 or 2 days beforehand.
Stage 8 -
Peel and rinse the potatoes, then cut into thick slices.
Boil in salted water until soft.
You will need 390 g
Stage 9 -
Pour 210 ml
into a pan on low heat with 210 ml
, 60 g
and the cooked potatoes.
Bring to the boil, then blend thoroughly.
Stage 10 -
Pass the potato cream mixture through a sieve or fine strainer, then pour into a
Pierce 2 gas cartridges and shake well.
: if you have a basic cream whipper (i.e. not insulated), wrap it in a tea towel, or you risk burning yourself as the contents will be very hot.
Stage 11 -
Make the crispy ham by frying morsels of serrano in a very hot frying pan without any added fat. fry on both sides until crisp.
Stage 12 -
Assemble the creams: to each ramekin (they should be really cold), add a layer of hot espuma of potato and stick 2 pieces of ham into the top.
Serve immediately. Remarks
You can use either cooked or raw foie gras: if you use raw, it is even better if you can season it the day before, as for the
terrine of foie gras
If you do not have a cream whipper, you can replace the espuma with a little creamy potato purée.
The creams can be served in verrines rather than ramekins for a "posh restaurant" touch.
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman ( change to a man). How much will it cost?
For 12 people : 23.26 € Per person : 1.94 € Note : These prices are only approximate
Source After Jean-Chrisophe Despinasse. More recipes?This recipe use (among others)
Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Household cake (Gâteau de ménage), Eton mess, Fresh spinach with cream, Pistachio panna cotta with custard, Creamy Winter Vegetable Soup, ... All Potatoes: You can get more informations, or check-out other recipes which use it, for example: Smooth mixed vegetable soup, Hot box cheese , Boeuf (beef) bourguignon, Potato tortilla (Spanish omelette), Smoky potato and potimarron gratin, ... All Raw foie gras: You can check-out other recipes which use it, like for example: Small foie gras pasties, Home-made terrine of foie gras, Terrine of foie gras, Foie gras cured in salt, ... All Milk: You can get more informations, or check-out other recipes which use it, for example: "Psychedelic" sandwich bread, Savoury mini-madeleines with 2 cheeses, Pancake batter, Polenta, New hamburger buns, ... All News list of cooking-ez.com
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